Pat pork chops dry, then sprinkle ranch seasoning and garlic powder evenly on both sides. Heat olive oil in a skillet over medium-high, sear each chop 2 minutes per side until golden (this locks in juice).

Place seared chops upright in your slow cooker. Pour cream of mushroom soup and chicken broth around them—avoid washing off the seasoning.

Cover and cook on low heat for 4 hours (or on high for 2–2½ hours). Look for an internal temp of 145°F; the meat should be tender but not falling apart.

About 15 minutes before serving, scoop out a bit of warm cooking liquid into a bowl. Whisk in sour cream or Greek yogurt until smooth, then swirl back into the Crockpot—this keeps your creamy sauce lump-free.

Taste the sauce and adjust pepper or ranch seasoning to your liking. If you crave herbs, scatter fresh parsley or chives on top.

Spoon sauce generously over pork chops. Pile on mashed potatoes or buttered noodles to soak up every last drop of creamy goodness.